1. Melissa A. Schwartz, CSCP
7305 LINCOLN W A Y W E S T P O B OX 8 S T. THOM A S , P A 17252
P HONE : 717-491-0069
E M A IL: M E S CHW A RTZ77@ GM A IL. C OM
SKILL SET SUMMARY
 Supply Chain Management
 Production Scheduling
 Quality Assurance
 Leadership, Decision Making, Teamwork, Critical Thinking and Reasoning Skills
WORK EXPERIENCE
Production
Scheduler
Ventura Foods LLC
1501 Orchard Drive
Chambersburg, PA
Feb 2008-Present
Work Schedule:
45-50 hours/week
Manager:
Gail Weaver
(717) 385-4901
 Schedule production for 14 production lines and 11 processing decks on a
daily basis; managing various constraints including capacity, kosher and
allergen rules, raw material availability and line capabilities to put together
an optimal production schedule.
 Plan and coordinate production to manage 3 million pounds of dressings
shipping daily with an average service level of 98%.
 Working closely with Quality Assurance, reduced on hand rework by 50%
in one month by directing production usage.
 Track and maintain inventory levels based on warehouse capacity,
movement history and economic order quantity (EOQ) of nearly 1,000
Stock Keeping Units (SKU’s) to make decisions on finished goods and raw
material inventory levels.
 Review, analyze and evaluate data and processes, focusing on efficiency,
continuous improvement and raw material management and make
recommendations based on findings.
 Collaborate with procurement office to ensure raw material demand is
accurate and on hand for scheduled production using BOM (Bill of Material).
 Control and input work orders into JD Edwards for production line change
overs.
 Direct and participate in daily meetings between Production, Scheduling
and Quality Assurance to review, coordinate and adjust the next day’s
schedule.
 Monitor and evaluate daily production schedule efficiencies to maintain
completion plan; adjust as necessary due to lost time and crew changes.
 Partner with management to review machine maintenance requirements
and plan machine downtime for repairs.
 Primary use of Microsoft Office, AS400, JDE Prescheduling (VRPG
application) and JD Edwards; Limited use of SAP, PS (Production
Scheduling) and Demand Solutions, 40wpm typing capability.
 Collaborate with production management on Kaizen events, 5S projects
and other continuous improvement initiatives to maximize performance,
improve efficiencies and impact variances.
 Maintain knowledge of food safety regulations, Hazard Analysis Critical
Control Point (HACCP), Good Manufacturing Practices (GMP’s) and safety
measures through ongoing training.
 Identify and recommend discontinuation of low volume SKU’s to upper level
management, on a quarterly basis.
 Analyze volumes and product types to recommend changes to process or
line run on to further enhance production efficiencies and asset utilization.

2.  Collaborate with Sales and Operations Planning (S&OP) to analyze rough
cut capacity by line (RCCP).
 Participate in personal performance evaluations (PPE’s) for continued self-
improvement.
 Manage clients’ haircuts by appointment and on a walk-in basis.
 Order supplies and manage inventory.
 Record income and business expenses.
Hoo
 Used VRPG (Preactor) program to schedule bulk dressing production lines
based on orders.
 Used AS400 on a daily basis to keep track of inventory levels to create the
production schedule.
 Used Excel for daily customer spreadsheets and quarterly volume
summary reports.
 Used Microsoft Office Suite regularly.
 Following all Good Manufacturing Practice (GMP) requirements, processed
dressing batches in 200 and 500 gallon mix tanks.
 Adjusted batches that were not within specifications.
 Transferred batches to production line for packing.
 Communicated job requirements to employees.
 Scheduled and managed employees’ shifts.
 Issued corrective actions when necessary for personnel issues.
 Placed out of specification product on hold.
 Evaluated product on hold and made recommendations for disposition of out
of specification product.
 Assisted in external and internal audit preparedness.
 Determined and managed corrective actions for out of specification product
prior to packaging.
 Analyzed and solved quality problems.
 Audited production for process control on batch decks and production lines.
 Drove forklift to pull cases of held product for additional testing.
 Performed microbiological and analytical testing in food laboratory prior to,
during and after packaging.
 Sampled lines prior to start up to ensure proper sanitation and no
microbiological issues.
 Investigated customer complaints to provide root cause analysis
information and corrective actions.
 Created and implemented changes in procedures to ensure adherence to
quality standards.
 Prepared and inspected sampling plans for my team.
 Trained Quality Assurance inspectors.
Self Employed Barber
Hooper’s Barbershop
7305 Lincoln Way West
Saint Thomas, PA
March 2007-Present
Work Schedule:
Part Time 5-10 hrs/wk
Shop Owner: Bob Hooper
Phone: 717-369-2465
Assistant Scheduler
Ventura Foods LLC
1501 Orchard Drive
Chambersburg, PA
June 2004-Feb 2008
Work Schedule:
40hrs/wk
Processor
Ventura Foods LLC
1501 Orchard Drive
Chambersburg, PA
Aug 2003-June 2004
Work Schedule:
40hrs/wk
Quality Assurance
Group Leader
Ventura Foods LLC
1501 Orchard Drive
Chambersburg, PA
April 2002-Aug 2003
Work Schedule:
40hrs/wk

3.  Checked packaging on production lines for accuracy in labeling, code
dating, etc.
 Took weights of finished goods after packaging to ensure compliance of
weight variances.
 Collected samples for micro testing.
 Performed salt, TA (titratable acidity), pH, moisture, viscosity, fat, and brix
testing for finished goods prior to packaging.
 Tested finished goods after packaging to ensure stability of products.
 Helped Customers with all questions related to their credit card account.
 Used AS400 primarily
 Processed balance transfers, credit line increases and APR adjustments
EDUCATION AND TRAINING
 Attending classes at Harrisburg Area Community College, working toward
an Associate’s Degree in Business Administration for transfer to a four-year
university for a Bachelor’s Degree in Business/Project Management.
 Earned APICS CSCP (Certified Supply Chain Professional) Certification
 Passed APICS BSCM (Basics of Supply Chain Management) test, toward
APICS CPIM (Certified in Production and Inventory Management)
Certification. Working toward remaining 4 segments toward CPIM
Certification.
 Knowledge in Continuous Improvement initiatives, 5S, Kaizen, ISO
standards, Quality Management Systems, House of Quality, Enterprise
Resource Planning and various other supply chain, production and quality
related skills.
 Completed training for Pennsylvania Notary Public. Current commission
expires December 2016.
 Completed Intermediate Excel, Intermediate Outlook and Intermediate
Word classes given by Ventura Foods’ internal Information Technology PC
trainer
 Studied barbering under the supervision of a licensed Barber Teacher
 Barbering license earned March 2007
 High School Diploma, 1996
Quality Assurance
Line/Lab Technician
Ventura Foods LLC
1501 Orchard Drive
Chambersburg, PA
Nov 1998-April 2002
Work Schedule:40hrs/wk
Customer Service
Representative
Citicorp Credit Services
Hagerstown, MD
November 1996-May 1998
Business
Administration
Harrisburg Area
CommunityCollege
Harrisburg,PA
August 2014 - Present
APICS
Certifications
July 2014
Pennsylvania
Notary Public
December 2012
Microsoft Office
Classes
September 2005
Barber
Apprenticeship
Hooper’s Barbershop
Saint Thomas, PA
Sept 2005-Dec 2006
College Preparatory
Curriculum
James Buchanan High
School
Mercersburg,PA
Sept 1992-June 1996

4. REFERENCES:
John Bricker, previous manager at Ventura Foods, LLC
Email: jbricker6@comcast.net
Phone 717-658-7535
Eric Varner, previous manager at Ventura Foods, LLC
Email: evarner@venturafoods.com
Phone 717-919-9686
Don Hilt, Quality Assurance Manager at Ventura Foods, LLC
Email: dhilt@venturafoods.com
Phone 717-360-4920